Serves 4-6 servings
Originally aired August 28, 2007
- 1/2 cup unpopped corn kernels
- 1/4 cup vegetable oil
- 2 teaspoon salt
- 1/2 tablespoon of freshly ground black pepper
- 3/4 cup grated Parmigiano Reggiano
When popping slows, remove from heat, sprinkle popcorn with salt, pepper and the grated Parmigiano, and toss to coat.
Place popcorn and oil in a large kettle or pot with a tight-fitting lid over medium heat. When corn begins to pop, shake the pot constantly.